Brisket is one of the most delicious smoked meats you will ever eat, but is known for being tricky to cook. That’s why I prefer to smoke the flat section of a brisket instead of a whole packer brisket. I’m going to show you how to smoke a brisket the easy way…it’s much quicker, your brisket will come out moist on the inside and still have the perfect bark, and it’s enough to feed an entire family and still have leftovers!
- 1 5-8 lb. flat cut brisket
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tbsp. garlic powder
- 2 tbsp. onion powder
- 2 tbsp. chili powder
- 2 tbsp. sweet paprika
- 2 tbsp. ground pepper
- 1 cup of apple juice
- Add all of the spices to a bowl and mix well.
- Rub the spice mixture all over the brisket flat, coating the entire thing.
- Depending on the type of smoker you are using, add pellets, wood chips or charcoal of your choice. (You should refer to your owner’s manual for these instructions.)
- Preheat your smoker or grill (use indirect heat if using a grill) to 225°F
- Place the brisket directly on the grill rack of your smoker.
- Cook until the internal temperature of the thickest part of the brisket flat reaches 165°-170°F. Use an instant read thermometer to check the temperature.
- Try not to lift the grill lid often, but if you lift the grill lid to add wood chips, charcoal or to check the temperature, be sure to spray the brisket liberally with apple juice.
- Remove from grill and double wrap in aluminum foil so the juices won’t leak out.
- Cook for an additional 1-2 hours or until the internal temperature reaches 190°-200°F.
- Remove from grill and let the brisket rest for at least 45 minutes. Letting the brisket rest really helps to maintain the moisture to keep your brisket from drying out.
- Unwrap the brisket and slice it against the grain before serving.
Keywords: brisket, smoked brisket, brisket flat, beef